Braised Spicy Eggplant Garlic Basil

When you think of eggplant, you might picture something boring and bland. But this Braised Spicy Eggplant recipe will make you think again! Known as aubergine outside the US, eggplant transforms from the inside out once exposed to intense dry heat. This technique of high-temperature roasting and braising concentrates natural flavors for amazing depth and complexity. Cubed eggplant caramelizes beautifully before simmering in an aromatic tomato-based sauce kicked up with red chili flakes. In this article we talk about Braised Spicy Eggplant Garlic Basil.

The end result? Supremely creamy eggplant with meaty texture and rich sweetness contrasted by pops of garlic, onion and bright basil. Served over zoodles or cauliflower rice, this vegetarian eggplant delight makes a stellar low-carb main. Banish all thoughts of eggplant boredom after savoring this vibrant, flavor-packed dish.

Ingredients:
Serves 4

● 1 Large eggplant, peeled and cut into 1-inch pieces (approximately 5 cups)
● 1⁄4 cup olive oil, divided
● Kosher salt and black pepper
● 1 small yellow onion, diced
● 4 garlic cloves, minced
● 2 teaspoons red chili flakes
● 1 (28-ounce) can crushed tomatoes
● 2 tablespoons tomato paste
● 1⁄4 cup water or vegetable broth
● 20 fresh basil leaves
● Grated Parmesan cheese, for serving

Step-by-Step Instructions

1. Position the oven racks in the upper and lower thirds of the oven. Preheat to 475°F.

2. On two large rimmed baking sheets, toss eggplant pieces with 2 Tbsp oil each. Season with salt and pepper. Roast for 20 minutes, flipping once halfway through, until deeply golden brown.

3. Meanwhile, heat remaining oil in a large skillet over medium heat. Cook the onion, stirring frequently, until it becomes soft and translucent, about 5 minutes.

4. Stir in garlic and chili flakes. Cook until fragrant, 1 minute more.

5. Add the tomatoes, tomato paste, 1 teaspoon of salt, and water or broth. Simmer 10 minutes until thickened.

6. Remove the eggplant from the oven and add it directly to the sauce. Gently stir in basil leaves. Cook 2 minutes more until heated through.

7. Taste and season with more salt/pepper as needed. Serve topped with grated Parmesan. Enjoy!

Serving Suggestions:

Braised eggplant tastes fantastic when served over:
● Zoodles or spiralized vegetables
● Riced cauliflower or broccoli
● Quinoa or brown rice
● Farro, barley or buckwheat
● Shirataki noodles
● Polenta

Try garnishing servings with:
● Extra torn basil
● Crumbled feta or goat cheese
● Sliced black olives
● Toasted pine nuts
● Balsamic glaze

Tips for Perfect Eggplant

● Salting before cooking can remove bitterness but also dries out texture.
● Roasting concentrates the natural sweetness of eggplant-skip this step, and it will taste flat.
● Undercook eggplant and it stays spongy; overcook and it turns mushy.
● Pair with bold seasonings that can stand up to its meaty texture.

This Italian-inspired preparation transforms modest eggplant into a decadent, flavor-packed vegetarian dinner thanks to proper roasting, braising and bold spicy tomato sauce. The intricate flavors and velvety texture of well-prepared eggplant are irresistibly delightful, ensuring you’ll crave more. Rediscover eggplant with this irresistible spicy garlic and basil twist. I sincerely hope you like this Braised Spicy Eggplant Garlic Basil recipe.